Description

Roasted, coarse-cut dandelion root has been used as a substitute for coffee since at least the mid-1800s. Like its cousin dandelion leaf, it is completely caffeine-free and believed to be good for blood flow and digestion (your mileage may vary). It is often used in the same way as chicory — either you can blend some with your already ground coffee, or you can make tea (known as “dandelion coffee”) instead to wean yourself off.